Broiled Walnut Crème with Tête de Moine AOP Crostini - Tête de Moine AOP, Fromage de Bellelay
Tête de Moine AOP, Bellelay cheese is a swiss semi-hard cheese, It is pared into the shape of delicate rosettes with a Girolle.
Ingredients
- 8–12 thin slices of baguette
- butter for the bread
- 80 g Tête de Moine, grated
- 50 ml heavy cream
- 1 egg yolk
- salt, freshly ground black pepper
- 1 pinch paprika powder
- 180 g mascarpone cheese
- 1 cc tsp honey
- 40 g dried apricots, finely diced
- 60 g walnuts, coarsely chopped
- salt
- 4 Tête de Moine AOP Rosettes
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